Pineapple Carrot Cake with Cream Cheese Frosting

INGREDIENTS

and 1/2 cups (312g) all-purpose flour, spoon & leveled

2 tsp

baking powder

1 tsp

baking soda

1/2 tsp

salt

and 1/2 teaspoons ground cinnamon

1/2 tsp

EACH ground cloves, ground ginger, + ground nutmeg

1 cup

canola (240ml) or vegetable oil*

and 1/4 cup (250g) packed light or dark brown sugar

1/3 cup

granulated sugar

large eggs, at room temperature

1 tsp

pure vanilla extract

large carrots, grated (about 2 cups)*

1 cup

crushed pineapple, drained*

1 cup

chopped walnuts

8 oz

full-fat block cream cheese, softened to room temperature

1/2 cup

unsalted butter, softened to room temperature

3 cups

confectioners' sugar, plus an extra 1/4 cup if needed

1 tsp

pure vanilla extract

1/8 tsp

salt